Kung Pao Pig's Feet is supposed to be a Cantonese dish and a favorite of southern Hakka people. Peanuts and pig's feet are both great ingredients. The combination of the two ingredients brings out the best of the ingredients for consumption with impeccable nutrition, texture and flavor. This is definitely a favorite dish for both children and adults.

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In fact, it is not difficult to make this dish well. You just need to control the peanuts, the stink of the pig's feet, the softness of the pig's feet, the seasoning, and leave the rest to time.

Peanut stewed pig's feet:

Ingredients: 835 grams of pig's feet, 220 grams of peanuts.

Ingredients:ginger, garlic seeds, small onions, star anise, sesame leaves.

Seasoning:Southern milk, pork sauce, high degree of white wine, sugar, chicken essence, salt, oil, soy sauce, old soy sauce, pepper, oyster sauce.

[Preparation]:

1. When we buy pig's feet, we'd better ask the stallholder to scrape off the hairs on the pig's feet and chop them up. Otherwise, it's laborious and expensive to chop it yourself at home.

2. Because it takes a long time for peanuts to mature, if peanuts and pig's feet are stewed together, then the peanuts must not be boiled, they must be eaten raw, so be sure to handle the peanuts in advance. If soaking in water, soak at least 5 hours in advance. If using a pressure cooker, press for 5 minutes in SAIC, 15 minutes if using an electric pressure cooker, and 25 minutes if cooking in a regular pot. Wash the surface of the peanuts with water and set aside.

3. Prepare a piece of ginger by removing the skin and cutting it into large pieces with a knife. Cut 5 cloves of garlic in half and set aside.

4. Make a braising sauce in advance, 2 slices of nanmai, 20g of soy sauce, 20g of dark soy sauce, 3g of sugar, and then stir the nanmai well and set aside.

5. 4 small onions tied into a small onion spare, stewed pig's feet with.

All the ingredients are ready. Let's start doing it.

Cooking method:

1. Add less water to the pot, the amount of water can be more than the peanuts. Put the peanuts into the cold water in the pot, then add 1 star anise, 2 aromatic leaves and 2 grams of cooking salt. Cook over high heat for 25 minutes, turning a few times so that each peanut is heated evenly. Remove from the pot after cooking to control the water and set aside. By the way, pick out the star anise and allspice leaves. No.

2. Pour off the water in the pot. Boil the pig's feet in cold water and the water over high heat. The main purpose of scalding pig's feet is to remove the blood in the feet, which can reduce the fishy smell of pig's feet.

3. When the water boils, there will be a lot of floating foam, it is good to skim it off in time, otherwise this floating foam will stick to the pig's feet and increase the difficulty of our cleaning.

4. When the water boils, cook for 3 minutes at most, then fish out. Rinse with water and set aside. It is better to absorb the water on the surface with kitchen paper after controlling the water.

5. Wash the wok, heat it and add 900g of cooking oil. When the oil is 60% hot, pour the pig's feet into the pot and start frying. Pay attention to the phenomenon of frying oil after the pig's feet in the pot, because there is still some water on the pig's feet, and the water will inevitably fry the oil when it meets the high temperature oil. So, try to control the water content of the pig's feet before putting them in the pot. Or cover the pig's feet immediately after cooking and open the lid when there is no crackling sound.

6. The high temperature of the oil can quickly dry the surface of the pig's feet and tighten the skin. The whole process takes about 120 seconds. Stir fry the pig's feet until the skin is slightly yellow, you can remove the meat to control the oil. Pig's feet are usually done in restaurants, fast and effective.

7. Leave a little residual oil in the pan (about 30 grams). Because the pot just fried pig's feet, the pot is hot, the oil is also hot. At this time we change the heat to low, and then stir fry the prepared ginger and garlic seeds for flavor. This process takes up to 10 seconds.

8. Then add 2 star anise and 3 aromatic leaves. Rinse off the surface with water before adding the star anise and allspice leaves to the wok. Stir-fry them with ginger and garlic to bring out the flavor. This process takes up to 5 seconds.

9. Then turn up the heat and pour the pig's feet into the pot. Stir fry the crock pot and pig's feet well. You don't need to stir-fry too much at this point, just stir-fry evenly.

10. Pig's feet are a fishy food. Although it is blanched and fried, it will still have a little flavor. General cooking wine wine is not strong enough, had to use a high degree of white wine to solve the problem. After pouring 20g of high white wine, gently stir fry evenly. Alcohol evaporation will also take away the fishy flavor of pig's feet, white wine can also play a role in increasing the aroma. High-altitude white wine has a high alcohol content and will burn when it encounters a little spark, so the stir-fry should be small. Try not to let the alcohol burn, otherwise it will reduce the deodorization effect.

11. After stir-frying evenly, we will pour the prepared stew into the pot, keep the heat high and stir-fry the aroma of the stew, stir-fry more so that each pig's feet can absorb the aroma of the stew. This process takes about 1 minute.

12. Stir-fry well. Once the aroma has been extracted, pour the peanuts into the pot and stir-fry them together. Once the peanuts are in the pan, stir-fry well and move on to the next step.

13. Add water that can pass the pig's feet. If you use a pressure cooker or electric pressure cooker, you don't need to add too much water, as long as there is just over the pig's feet of water, because the pressure cooker and electric pressure cooker basically not much water consumption.

14. After boiling over high heat, add an appropriate amount of table salt (because the sauce and soy sauce in the stew are salty, so add salt according to what suits your taste). Add 2 grams of pepper and stir-fry well.

15. The color seems to fade a bit. I added 3 grams of soy sauce for color. If you don't like soy sauce, you can add some southern milk because southern milk has red currant powder in it, which is a natural coloring.

16. To save time, I dumped the pig's feet into an electric pressure cooker, put the onion knots in and pressed for 30 minutes. If it's a pressure cooker, 10 minutes after SAIC, if it's a casserole, about 60 minutes on low.

17. After the pressure is good, pour it back into the pot, and then pick out all the ginger slices, small onions, star anise and sesame leaves, so that the dish is better, and eating ginger slices or star anise will not affect the eating experience.

18. Then turn on the high heat to boil the soup thick. At this time you can add 10 grams of oyster sauce and 2 grams of chicken essence to enhance the flavor and freshness. Stir fry when the juice is collected, so that the juice is evenly coated in the pig's feet.

19. It is not recommended to collect the juice that is too dry. It is better to leave a little soup. It took me about 15 minutes to collect the juice. Finally, I served the pig's feet in a boiling hot casserole.

This made a fluffy and flavorful peanut stew with pig's feet.

Technical points and personal advice:

1. Pig's feet are also called pig's feet or pig's hands. Pig's feet are divided into front feet and back feet. The front foot of the pig has more and stronger movement, so the front foot of the pig will have more meat and hooves, fewer bones, and the meat will be firmer than the retreat. According to this characteristic, pig front feet are more suitable for burning, stewing, braising, sauce, brining and so on. Pig forelegs are tastier and have a particularly good flavor. However, the hind leg of the pig has less meat and more bones, which is more suitable for making soup.